Ingredients

  • 1 bag hashbrowns, thawed
  • 16 ounces sour cream
  • ½ cup butter-melted
  • 1 teaspoon salt
  • pepper
  • ½ cup onion-chopped
  • 1 cup cheddar cheese, shredded
  • 1 cans Cr of chix soup
  • ¼ cup butter-melted
  • 2 cups corn flakes, crushed

Directions

Mix hashbrowns, sour cream, 1/2 cup butter, salt, pepper, onion, cheese and soup. Pour into 9x13 GREASED pan. Mix 1/4 cup butter and cornflakes. Sprinkle over potatoes. Bake for one hour at 350°. Can be made ahead and baked at a later time.

Source

Servings/Yield